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White Bean Alfredo Pasta

Name: White Bean Alfredo Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Ingredients: 8.8 oz. / 250 gm. Green Beans; 2 tablespoons Olive Oil; Salt; Pepper; 1 cup cooked or canned White Beans (Cannellini Beans); 3 tablespoons Lemon Juice; Lemon Peel; 1 Garlic clove; 2 tablespoons Hemp Seeds; 3 tablespoons Nutritional Yeast; 1 cup Soy Milk; 8.8 oz. / 250 gm. Spaghetti; Freshly chopped Parsley; Chili Flakes

Green beans are roasted, white sauce is blended and everything is combined with spaghetti.

Dinner

Italian

Gluten-Free

Sugar-Free

Nut-Free

Introduction

This White Bean Alfredo Pasta offers a plant-based take on traditional cream sauce, using cannellini beans as its base. The sauce combines the natural creaminess of white beans with nutritional yeast to create a dairy-free alternative that maintains the rich, satisfying qualities of classic alfredo.

The recipe features a textural contrast between the smooth sauce and crispy roasted green beans, cooked at high heat to develop deep flavor. The addition of hemp seeds or nuts provides essential protein and helps achieve the characteristic richness of traditional alfredo sauce.

Flexibility is a key feature of this recipe, with substitutions available for various dietary restrictions. Whether using gluten-free pasta, alternative plant milks, or different seeds and nuts, the core elements of the dish remain intact.

Lemon and garlic form the backbone of the flavor profile, while optional chili flakes and fresh herbs allow for personalization. These ingredients ensure the sauce isn't one-dimensional, balancing richness with brightness.

This recipe demonstrates how classic comfort foods can be reimagined for modern dietary preferences without complex techniques or hard-to-find ingredients. It's a practical option for both everyday cooking and special occasions, suitable for vegans and non-vegans alike.

Ingredients

8.8 oz. / 250 gm. Green Beans
2 tablespoons Olive Oil
Salt
Pepper
1 cup cooked or canned White Beans, we used Cannellini Beans
3 tablespoons Lemon Juice
Lemon Peel
1 Garlic clove
2 tablespoons Hemp Seeds, or use Cashews, Sunflower Seeds, or Pine Nuts
3 tablespoons Nutritional Yeast
Salt
Pepper
1 cup Soy Milk
8.8 oz. / 250 gm. Spaghetti, cooked (use Gluten-Free Spaghetti for GF option)
Freshly chopped Parsley, or use Cilantro
Chili Flakes

Instructions

Prepare Beans: Add 8.8 oz. (250 gm.) green beans to a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Coat well and roast for 30 minutes at 230°C (445°F), flipping halfway.
Cool Beans: Once roasted, set aside.
Blend Sauce: To a blender/grinder, add 1 cup cooked white beans, 3 tablespoons lemon juice, lemon peel, 1 garlic clove, 2 tablespoons hemp seeds, 3 tablespoons nutritional yeast, salt, pepper, and 1 cup soy milk.
Process Sauce: Blend until smooth and set aside.
Cook Pasta: Cook 8.8 oz. (250 gm.) spaghetti according to the package instructions. Once cooked, quickly transfer to a large mixing bowl and add the roasted green beans and white bean sauce.
Final Assembly: Mix well using a spatula. Transfer to serving bowl(s) and garnish with freshly chopped parsley or cilantro and chili flakes.

Recipe Video

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Recipe Notes

Use gluten-free spaghetti if needed to make the dish gluten-free.
Substitute soy milk with oat or almond milk for a soy-free version.
Adjust the amount of garlic to suit your taste preference.
For a nut-free version, avoid cashews or pine nuts and use hemp or sunflower seeds.
Roasting the green beans at a high temperature ensures a crunchy texture.
Leftover white bean sauce can be refrigerated for up to 3 days.
Experiment with other roasted vegetables, such as zucchini, broccoli, or carrots.
Nutritional yeast adds a cheesy flavor but can be omitted for a milder taste.
Lemon zest enhances the flavor; use fresh lemon for best results.
The sauce can be thinned with extra soy milk if it becomes too thick.
For extra heat, add chili flakes directly to the sauce.
Garnish with fresh parsley or cilantro to add brightness to the dish.

Frequently Asked Questions

Can I freeze the white bean sauce?

Freezing may alter the sauce’s texture, so it’s best used fresh or refrigerated for up to 3 days.

What can I use instead of green beans?

Roasted vegetables like broccoli, asparagus, or zucchini work well.

Is this recipe suitable for meal prep?

Yes, the components can be prepared ahead and stored separately.

Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta.

What if I don’t have nutritional yeast?

You can omit it or replace it with a small amount of miso paste for umami.

What can I use instead of soy milk?

Any unsweetened plant-based milk like almond or oat milk works well.

Can I use dried beans instead of canned?

Yes, just soak and cook them beforehand.

How do I store leftovers?

Store the pasta and sauce separately in airtight containers in the refrigerator for up to 3 days.

What can I use if I don’t have hemp seeds?

Substitute with cashews, sunflower seeds, or pine nuts.

How do I prevent the sauce from drying out?

Mix in a little reserved pasta water or plant milk when reheating.

Can I use another type of pasta?

Yes, any type of pasta, including penne or fettuccine, will work.

What if my sauce is too thick?

Thin it with additional soy milk or pasta water.

Nutritional Info (per Serving)

Calories: 587 kcal
Carbohydrates: 85 g
Protein: 26 g
Fat: 17 g
Saturated Fat: 2 g
Polyunsaturated Fat: 6 g
Monounsaturated Fat: 8 g
Sodium: 178 mg
Potassium: 642 mg
Fiber: 10 g
Sugar: 7 g
Vitamin A: 937 IU
Vitamin C: 22 mg
Calcium: 211 mg
Iron: 6 mg

Enjoyed White Bean Alfredo Pasta?

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